Key Lime Pie (with Gluten-Free Option)

Ingredients:

Crust:

Prepared Graham Cracker Crust
or
Gluten-Free Pie Crust (also nightshade-free)

Filling:

2 14 oz Cans Sweetened Condensed Milk
1/2 C Sour Cream
3/4 C Fresh Lime Juice or Fresh Key Lime Juice
Zest from 2 regular limes or 4 key limes

Whipped Cream Topping:

1 C Heavy Whipping Cream
1/2 C Powdered Sugar
1 t Vanilla Extract

Directions:

Crust:

If using graham cracker crust proceed to filling instructions.

For gluten-free crust, prepare dough as directed on linked page.

Place rolled dough in a pie pan. Crimp edges and dock thoroughly on bottom and sides. Place a sheet of parchment paper on top of crust and gently fill with pie weights or dried beans.

Bake at 350 degrees F until crust lightly brown and cooked through. If necessary, cover edges with foil to avoid burning.

Remove from oven and gently lift out parchment paper and pie weights. Allow crust to cool thoroughly.

Proceed to filling instructions.

Filling:

Whisk together sweetened condensed milk, sour cream and lime juice in a large bowl or stand mixer. Whisk until thoroughly combined and slightly thickened. With a large spoon, stir in lime zest.

Poor into prepared crust and bake for 10 minutes at 350 degrees F.

Remove from oven and allow pie to cool slightly before chilling in the refrigerator for at least 3 hours or overnight.

Proceed to whipped cream instructions.

Whipped Cream Topping:

In a large bowl or stand mixer, whisk heavy cream and sugar together until stiff peaks form. Beat in vanilla extract.

Spoon or pipe the whipped cream topping onto chilled pie. Top with additional lime zest, if desired.

Serve immediately.

Yield: 8-10 Servings

*Adapted from https://www.momontimeout.com/best-key-lime-pie-recipe/